Heavenly Onion Casserole
3 medium sweet Spanish onions, sliced
8 ounces fresh mushrooms, sliced
1 cup (4 ounces) shredded Swiss cheese
1 can (10.75 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
2 teaspoons soy sauce
6 to 8 slices French bread (½ inch thick)
6 to 8 thin slices Swiss cheese (about 4 ounces)
In a large skillet, melt butter over medium-high heat. Sauté onions and mushrooms until tender. Place in a 11-inch x 7-inch baking dish or 2-quart baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° F for 30 minutes. Uncover and bake 15 to 20 minutes longer or until heated through. Let stand for 5 minutes before serving.
Makes 6 to 8 servings.